Israeli Eggplant

1-2 Eggplants
1/4 tsp. Celtic Sea salt
2 level T. Raw tahini
dash Cayenne pepper
4 Cloves Garlic, peeled and crushed with 1 T. Olive Oil
sea salt
2 Cups Water
1/2 Cup Onion
sliced 1 tsp. Mint
1 Cup Tomatoes
chopped Curly Parsley for garnishing
3 T. Fresh Lemon Juice

Use a toothpick, barbecue stick or or a fork to pierce holes along the entire length of the eggplant. Soak in water and salt overnight to remove bitterness. Then put in the sun or in a dehydrator for 4-5 hours. If the eggplant is still bitter, then remove the skin. Squeeze the pulp to remove bitter juices and cut the eggplant into small pieces.

Put the eggplant in a food processor and mash to a puree. Then add tahini, garlic, onion, tomatoes and lemon juice until the mixture contracts. Place in a serving bowl and add salt, pepper, mint and olive oil. Mix thoroughly. Adjust seasoning to taste Garnish with parsley and allow the dish to sit for awhile before serving.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Pumpkin Spice Pudding

2 Cups Pumpkin or Winter Squash
1 T. Raw, unprocessed coconut oil
1 Cup Almond or Cashew Milk
1 1/2 tsp. Pumpkin Pie spice
3-5 T. Wee Bee Honey or Agave, to taste
1/2 Cup Currants
1 T. Tahini
1 T.Agar flakes
1 T. Almond Butter
1 tsp. Slippery Elm powder

Place all ingredients in a blender or food processor and mix for about 1 1/2 minutes until a creamy consistency is reached. Pour into dessert bowls or glasses and chill before serving. Or, use as pie filling for crust. Chill and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Hearty Seed Porridge

1/2 Cup Almonds. soaked
2-3 T. Vitamineral Green powder
1/2 Cup Sunflower, sprouted
1 T. Spirulina powder
1/2 Cup Flaxseed, soaked
1/2 T. Stevia powder
2-3 Medium Celery, chopped

Puree all ingredients in a food processor or blender until you achieve a smooth and creamy consistency. Blend in batches, or add water sparingly to thin.

For other recipes by Dorit see

Dorit’s book: Celebrating Our Raw Nature